Administration and Finance Focus
 
 

April 2009
September 2010
SPOTLIGHT
Employee Spotlight - Jonas Chin

CALENDAR
September
Events Calendar

NOTES AND NEWS

Copy Center
Be Green & Save Green with Compatible Laser and Inkjet Cartridges

Department of Public Safety
Update - What is your Exit Strategy?

Vehicle Report Cards

UHDPS Lost and Found Gives Back

Dining
Update on the Fresh Food Company at Moody Towers

Finance
Processing Credit Card Journals

Payments from Support Organizations

Comptroller Audit Findings

Food and Entertainment-Related Accounts
 
Historically Underutilized Business (HUB) Statistics

Green UH
Damaged Recycling Bins Undergo Repair

Green Certification Program and Pledge

Socially Responsible Apparel Update

Shredding Program at UH More Affordable and Sustainable

Sustainability Training Now Available

Green Hints to Save Water: Rainwater Harvesting

Parking and Transportation
Super Shuttle Offers Discounted Airport Rides to Cougars

Printing and Postal
Keeping Campus Address Information Current in PeopleSoft

Policies and Procedures
SAMs in Campus Review
MAPPs in Campus Review

Vending
Coke Price Increase Still Keeps Prices Lower than Convenience Stores

 


Quick Tip: For enrollment services questions, students can call 713/743-1010.


If you have comments or would like to submit an article to future newsletters, contact Alexandra McGuffey at avmcguffey@uh.edu by the 20th of each month.
 

                                                                                                               

Update on the Fresh Food Company at Moody Towers

In the first 5 days of operation, the Fresh Food Company (FFCo) served 10,705 more meals than were served in the old Moody RFoC in the same period last year! The facility served over 2,000 more meals per day.

Students have signed up for plans totaling about 47,000 meals per week this year compared to about 25,000 meals for the same period last year.

The FFCo is open until midnight seven days a week, marking the first time a true late-night option has been available to students.

A great many sustainability initiatives and improvements have been incorporated into the concept, including the following:

  • Unbleached recycled-content napkins
  • Compact fluorescent light bulbs
  • More energy efficient windows
  • An entirely new and more energy efficient heating and cooling system
  • The continuation and enhancement of the recyclable to-go containers program augmented with single-use recycled biodegradable content containers as an option
  • Motion lighting in the bathrooms and offices
  • Water purifiers in the dining hall
  • And the elimination of straws (with the added benefit of fewer dishwasher breakdowns due to them getting jammed in the machines!)
  • Waste pulper in the dish room to greatly reduce the volume of food debris that ends up in the waste stream ( we are also investigating technologies when teamed with the pulper could turn the waste stream in to reusable grey water)

With this tremendous and somewhat unexpected overwhelming response, there have been a few growing pains, but the FFCo is prepared to make the proper adjustments. They are well on their way to delivering their promise to provide a dining experience worthy of a Tier 1 institution.

For more information about dining at the University of Houston, visit www.uh.edu/dining.